Whole Wheat Tomato Basil Loaf


For November - Day 2 - Taming the yeast Veena has shared her Whole Wheat Tomato Basil Loaf that is adapted from Italian cookbook by Tarla Dalal.
This bread is  very flavourful, with all the goodness of the whole wheat, tomato and basil.
Since half the flour is whole wheat flour, the bread tends to be a little dense, but this bread was soft and moist.  This bread when it was being baked the aroma was awesome.  For this recipe I made the oven dried tomatoes at home and stored them for further use in the deep freezer click here for the recipe.

I have used regular aata, you can use all purpose flour instead.




Yield: One loaf
Ingredients:
1 Cup Whole wheat Flour
1 Cup All Purpose Flour
1 ½ Teaspoon Instant yeast
1 Teaspoon Sugar
1 Teaspoon Salt
¼ Cup Sun Dried Tomato 
¼ Cup Fresh Basil
2 Tablespoon Tomato puree
3 Tablespoon Olive oil
1/3 Cup to ½ Cup Warm water - Add more only if necessary

Method
Measure all the ingredients and keep it ready.




Mix the flours together with salt.




Add the yeast to 1/3 cup of warm water with sugar and let it rest for 2 minutes.
Add this mixture and tomato puree to the dry flours and knead well for 5 to 7 minutes to make it into a soft pliable dough.



Oil a wide mouthed bowl and transfer this dough to it. Keep it covered in a warm place and let it double for nearly an hour.



Now punch down the dough a little and add the sundried tomatoes, basil and knead again




If need be add a little more flour and knead applying olive oil. Dust the rolling surface and roll it into a rectangle approximately ¼” in thickness and then shape it into a loaf by rolling it from long side.




Prepare a baking tray, (either grease it or use a parchment paper)


Place the shaped loaf on a prepared tray , cover it loosely and let it rise again for 30-40 minutes.




At the end of 30 minutes, preheat the oven to 180

Now brush the top with egg wash or milk and bake it at 180C for 20 minutes or till done.




Let it cool and slice it





Serve warm with some soup ! 





Note:

To get a more soft bread use only all purpose flour

Use 1 tsp instant yeast instead of active dry yeast but skip the process of hydration.


Since used homemade oven dried tomatoes I did not soak the same, used it directly.

Check tomorrow's post to see what we had this bread with.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.


For other recipes on bread check Recipe Index.


Labels: Breads, Continental cuisine, Vegan, Blogging Marathon

sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

14 comments:

  1. that is so flavorful and so aromatic!!

    ReplyDelete
  2. Nice golden crust. I am sure the kitchen smelt great when that was baking.

    ReplyDelete
  3. Loved the flavours in the bread. Super.

    ReplyDelete
  4. very flavorful loaf of bread :) perfectly done dear !!

    ReplyDelete
  5. Loaf looks so perfect,just pass me a slice

    ReplyDelete
  6. Your loaf seem to have baked so well...good one..

    ReplyDelete
  7. Looks super soft and very aromatic.

    ReplyDelete
  8. It was a delicious loaf was it not? I love the way yours has turned out.

    ReplyDelete
  9. Loaf turned out perfect. I loved it.

    ReplyDelete
  10. That is one super flavorful loaf of bread.

    ReplyDelete
  11. Lovely bread packed with flavors...perfectly done

    ReplyDelete